Cracker Barrel Chicken and Dumplings

Prep Time 20

Cook Time 35

Total Time 55

Simmered in a rich chicken stock with fluffy, buttery dumplings and tender shredded chicken, Cracker Barrel Chicken and Dumplings is comfort food in its truest form. Just seven simple ingredients come together for a cozy, crowd-pleasing meal that's as perfect for Sunday suppers as it is for chilly weeknights. Bonus: it’s just as good (maybe even better) the next day.

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Ingredients

For the Stew

▢ 6 cups (1.4 liters) chicken stock preferably low-sodium or homemade
▢ 2 cups (300 g) cooked chicken shredded (rotisserie or leftover roasted/boiled)

For the Dumplings

▢ 2 cups (250 g) all-purpose flour
▢ 1.5 tsp (6 g) baking powder
▢ 1 tsp (6 g) salt
▢ 3 tbsp (42 g) cold butter cut into small cubes
▢ 1 cup (240 ml) buttermilk

Equipment

▢
Large pot

Instructions

Warm the broth: Add chicken stock to a large pot and set over low heat while you prepare the dumplings. No need to boil yet.
Make the dry mix: In a large bowl, combine flour, baking powder, and salt. Add the cold cubed butter and work it in with a pastry cutter or fork until the mixture resembles coarse crumbs.
Add the buttermilk: Pour in the buttermilk and stir gently until a soft, shaggy dough forms. It should not be smooth—some clumps are okay.
Roll and cut the dumplings: Flour your work surface and roll the dough to about 1/4-inch thick. Use a pizza cutter or sharp knife to cut dough into squares (1 to 2 inches each).
Drop in the dumplings: Bring broth to a gentle boil. Carefully drop in the dough squares, a few at a time, stirring gently to prevent clumping.
Simmer and stir: Cook the dumplings for 20 minutes, stirring occasionally. They will puff slightly as they cook and soak up the broth.
Add the chicken: Stir the shredded chicken into the pot and simmer 5-10 minutes more, until the chicken is heated through and the broth has thickened. Taste and adjust seasoning as needed.
Serve: Ladle dumplings and chicken into bowls with plenty of broth. Enjoy hot!

Notes

Leftovers store well in an airtight container in the fridge for 3 to 4 days, though dumplings will soak up more broth. Reheat gently with a splash of extra stock or water. To freeze, cool completely before packing in airtight containers; thaw overnight in the fridge before reheating.

For variations: Use bone-in chicken and simmer for enriched broth, add herbs to dumplings, stir in veggies, or swap in drop dumplings for a fluffier texture.

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